Pistachio crusted rack of lamb

Pistachio crusted rack of lamb

40 mins 40 mins
Moderate Moderate
6 people 6 people
A rack of lamb makes an impressive meal. The good news? It isn't difficult to make. This recipe uses a blend of fresh spices, nutty pistachios and Dijon mustard that give the lamb great flavour and texture. Perfectly accompanied by barbecued vegetables.
  • 2 racks of lamb, around 700g each
  • Sea-salt flakes, to taste
  • Freshly ground black pepper, to taste
  • 1 teaspoon dried Italian herbs
  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons Dijon mustard
  • 2/3 cup finely chopped pistachios
  • 2 tablespoons dry breadcrumbs
  • 1 tablespoon unsalted butter, melted
  • Lemon wedges to serve
  1. Trim any excess fat from the racks, leaving only a thin layer.
  2. Season lamb generously and rub dried herbs over the lamb and gently press to adhere.
  3. Heat your BeefEater BBQ to medium-high.
  4. Brown lamb racks, one at a time about 2 minutes per side.
  5. Transfer racks to a clean board, bone side down. Use a spoon to spread the Dijon mustard over the meat.
  6. Make the pistachio crust by combining the nuts with breadcrumbs, melted butter, olive oil, salt and pepper to taste in a small bowl.
  7. Divide mixture evenly over each rack of lamb. Press gently with your fingers to make sure it adheres to the mustard.
  8. Place lamb onto the flat grill plate of BBQ, turn heat to medium-low and close the lid.
  9. Cook for 15 minutes, then check lamb with a meat thermometer.
  10. Check the temperature every 5 minutes until cooked to your preference.
  11. Rest for 10 minutes before carving and serving.



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